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Chicken Rice Soup

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  Broiler fryer chicken 3 Pound, cut up
  Chicken broth 7 Cup (112 tbs)
  Celery stalks with tops 2 , cut up
  Onion 1 Medium, quartered
  Bay leaves 2
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Carrots 2 , chopped
  Turnip 1 Small, chopped
  Fresh green beans/Frozen cut green beans 1 Cup (16 tbs), cut
  Long grain rice 2⁄3 Cup (10.67 tbs)
  Cream cheese package 6 Ounce, cubed (2 Packages, 3 Ounce Each)

In kettle or Dutch oven combine the chicken pieces, chicken broth, celery, onion, bay leaves, salt, and pepper.
Bring mixture to boiling; reduce heat.
Cover and simmer for 1 hour or till chicken is tender.
Remove chicken from broth; set aside.
Strain broth, discarding celery, onion, and bay leaves.
Skim off excess fat.
Return broth to kettle; add chopped carrots, turnip, green beans, and uncooked rice.
Cover and simmer 20 minutes or till rice is tender.
Meanwhile, remove skin and bones from chicken; discard.
Cut chicken into chunks.
Add to soup along with the cream cheese; cook and stir till cheese melts.
Ladle into soup bowls.

Recipe Summary

Side Dish
Cook Time: 
25 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4219 Calories from Fat 2374

% Daily Value*

Total Fat 263 g405.2%

Saturated Fat 59.1 g295.3%

Trans Fat 0 g

Cholesterol 1020.5 mg340.2%

Sodium 6360.4 mg265%

Total Carbohydrates 164 g54.6%

Dietary Fiber 13.7 g55%

Sugars 27.3 g

Protein 287 g573.5%

Vitamin A 455.4% Vitamin C 100.7%

Calcium 31.6% Iron 84.7%

*Based on a 2000 Calorie diet

Chicken Rice Soup Recipe